Description
In my trials to find a great chicken tortilla soup recipe, I came up with this. It’s fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!
Ingredients
- 4 cups water
- 3 cubes chicken bouillon
- 1 onion, chopped
- 1 banana pepper, seeded and diced
- 1 (15.5 ounce) can hominy, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes with green chilies, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (10.75 ounce) cans cream of chicken soup
- 2 (12.5 fl oz) cans white chicken, drained
- 4 ½ teaspoons garlic powder
- 3 tablespoons lime juice
- 5 dashes hot pepper sauce (such as Frank’s RedHot®)
- 3 tablespoons dried cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion
- banana pepper
- hominy
- black beans
- garbanzo beans
- diced tomatoes with chiles
- diced tomatoes
- chicken soup
- chicken
- garlic powder
- lime juice
- hot pepper sauce
- cilantro
- chili powder
- cumin
- salt
- and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 5